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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

'Never Any Left' Cornbread Salad Recipe

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This recipe for 'Never Any Left' Cornbread Salad is from From Nana's Kitchen With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
First Layer
1 small box Jiffy Cornbread mix prepared according to package

Second Layer
½ cup chopped tomatoes
½ cup chopped green onions
½ cup chopped bell pepper
1 cup chopped sweet pickles

Third Layer
10 slices of bacon fried crisp and crumbled

Fourth Layer (Dressing)
1 cup Mayonnaise
½ cup sweet pickle juice
Directions:
Directions:
Prepare cornbread, crumble and layer in serving dish.

Prepare second layer ingredients and sprinkle over the cornbread.

Prepare third layer of bacon and sprinkle over the dish.

Prepare fourth layer dressing and pour over the top. Stick a knife to bottom of serving dish to allow the dressing to seep to the bottom.

Refrigerate.

Can make a day ahead and add the dressing a few hours before serving.

 

 

 

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